Pictures showing process (clockwise from top left)
Ingredient:
2 chicken drumsticks (skin and bones removed)
1 green capsicum
1 red capsicum
1 yellow capsicum
Sauce:
2 tablespoon tau cheong (taucu) or bean paste
1/2 teaspoon corn starch (for thickening)
1 teaspoon sugar
1/2 bowl of water
1) Cut the chicken into cubes.
2) Stir-fry the chicken until it is almost done.
3) Stir-fry capsicums for a while (around 30 seconds) before adding the sauce.
4) Let the sauce simmer for while. Dish up when the sauce has thicken and almost dry up.
NOTE: I didn't buy the yellow capsicum because it is not fresh. When you're choosing capsicum, press slightly on the flesh. If it is hard, then it is fresh.
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